Kentang Ball with Sweet, Spicy and Tangy Gravy

Kentang Ball Recipe

Makes: 5 potato balls

INGREDIENTS:

(A) Minced meat Filling:

• 300 gm minced beef 
• 1 small red onion, chopped (35g)
• 1 clove garlic, minced (5g)
• 1 tbsp cooking oil
• 1 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1/2 tsp coarse black pepper powder
• salt if needed

(B) Potato Balls:

• 1000 gm potatoes, peeled and cut into 1/2 inch slices
• 4 tbsp fried shallot
• 1/2 tsp nutmeg powder (optional)
• 1 tsp salt, adjust to taste
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1 tsp white pepper powder
• 1 stalk chinese parsley or coriander leaves
• 2 eggs, beaten 

(C) Gravy:

• 2 medium-sized red onion, peeled (160g)
• 5 cloves garlic, peeled (30g)
• 1 thumb-sized ginger (5g)
• 20 dried red chillies, soaked in hot water
• 4 tbsp oyster sauce (60g) 
• 8 tbsp chilli sauce (120g) 
• 8 tbsp tomato sauce (120g)
• 800 ml Heinz halal chicken broth 
• salt, adjust to taste
• sugar, adjust to taste
• cornstarch slurry: 2 tbsp cornstarch + 5 tbsp water
• 20 dried red chillies, soaked in hot water

DIRECTIONS:

(A)

1. Heat oil in a saucepan. Saute onions for about one minute.

2. Add in minced garlic and saute for another 30 seconds.

3. Add in minced beef and stir fry until it changes colour.

4. Next, add in the rest of the ingredients (A) and cook until all the liquid dries up.

(B)

1. Fry potatoes just until tender. They don't have to be golden brown so it'd be easier to mash later.

2. Remove from oil into a mixing bowl. 

3. Mash the potatoes while they are still hot.

4. Add the rest of the ingredients (B) except eggs, and mix until well combined.

5. Portion potato mixture to 5-6 balls.

6. Flatten a ball and add minced meat filling.

7. Secure potato balls firmly, making sure there are no visible cracks or they will break open when frying.

8. Repeat until finish.

9. Next, dip the balls in beaten eggs and deep fry until golden brown.

10. Drain fried balls onto a paper towel.

(C)

1. Blend onion, garlic, ginger and dried chillies with 1/2 cup of water into a smooth paste.

2. Heat about 1/2 cup of oil and stir-fry paste until the oil starts to split. About 20 minutes on medium heat.

3. Next, add chilli, tomato and oyster sauce. Mix to combine.

4. Add in water and chicken broth. Stir and bring the gravy to a boil.

5. Once boiling add in sugar and salt. give a quick stir.

6. Optional: Add cornstarch slurry and stir gravy until it starts to thicken.

7. Serve. 

Note:

1. Chicken broth can be substitute with 2 cubes of beef or chicken bouillion. Add 800 ml of water.

2. You can add any vegetable to your liking or even noodles for a more filling meal. 

3. Kentang ball is also delicious with Soto gravy.

4. This kentang ball gravy tastes almost akin to mee bandung gravy. 

Click here to watch the video.

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